Pumpkin Cheesecake

John Kernick

A graham-cracker crumb crust with cream cheese and pumpkin filling make for this season's perfect cake. The pie can be prepared and refrigerated, loosely covered with plastic wrap, up to 2 days in advance.

Total Time: 2:25

Cook: 0:25

Level:
Moderate

Serves:
8

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Ingredients

Crust

2 c. graham cracker crumbs (from 14 graham crackers)

2 tbsp. granulated sugar

½ c. unsalted butter

Filling

1 envelope unflavored gelatin

1 bar cream cheese

1 can pumpkin puree

1 c. sour cream

¾ c. granulated sugar

2 tsp. pumpkin pie spice

1 tsp. pure vanilla extract

Directions

Make the crust: Heat oven to 400 degrees F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.

Make the filling: Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.

Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.

Chill: Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.